Minestrone Soup

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This is the best minestrone soup recipe. This Italian classic is packed with savory flavors, colors and textures. It’s warm and satisfying with a comforting aroma. If you love Olive Garden minestrone soup, your taste buds will enjoy this cozy restaurant-style recipe.

📌 Pin Minestrone Soup

A serving of minestrone soup in a rustic bowl with a piece of fresh artisan bread.

🍵 Best Olive Garden Minestrone Soup

Olive Garden’s minestrone soup is a vegan classic. Made with a variety of fresh garden vegetables, it features beans and pasta in a light tomato broth. At Olive Garden restaurant locations, this is their most popular soup on the menu.

Wondering about the difference is between vegetable soup and minestrone? Both soups are healthy and basically the same. But minestrone is heartier. It’s bulked up with beans and noodles. Our homemade version is better than Olive Garden minestrone soup because we use additional ingredients that make the soup tastier.

Like traditional Italian chefs, we use seasonal ingredients. This is the freshest way to cook. If you have an abundance of summer squash or green beans in your garden, feature them in this savory soup. No ditalini pasta on hand? Use any short sturdy pasta from your pantry.

Pot of Minestrone Soup on a dinner table with a bowl of soup and bread.

🛒 Ingredients

This rustic Italian soup is filled with rich flavors and hearty textures. It’s an unfussy meal that nourishes the body and soul. These are the basic ingredients for this fool-proof recipe.

  • Olive Oil: For sautéing the garlic and veggies.
  • Garlic Cloves: Contribute an earthy, rustic taste. They pair well with shallots and onion.
  • Shallots or Onion: A classic addition to minestrone soup.
  • Celery: Adds freshness and texture with a tender bite (once cooked).
  • Baby Carrots: Add heartiness and nutrients to this Italian soup.
  • Seasonal Veggies: Use your choice of zucchini, yellow squash or green beans.
  • Dried Oregano: A delicious musty spice that used to flavor Italian recipes.
  • Dried Basil: A traditional Italian spice that pairs well with this dish.
  • Kosher Sea Salt: Balances the flavor of the other ingredients.
  • Black Pepper: Freshly-ground is recommended. It adds a rustic flavor and aroma with a hint of heat.
  • Vegetable Broth: Adds delicious flavor while ensuring the soup is not too thick. If desired, you can use chicken stock or chicken broth instead.
  • Cento San Marzano whole tomatoes (canned)
  • Water: Provides added moisture for the soup, while helping to wash out the tomato juices and tomato pieces from the can of tomatoes.
  • Tomato Paste: Adds concentrated tomato flavor.
  • Great Northern beans (canned): Rinse and drain the beans. They add nutrients and flavor.
  • Kidney beans (canned): Rinse and drain the beans. They’re a hearty addition to minestrone soup.
  • Dry Ditalini Pasta: We’ll cook the pasta separately, then add it to the individual servings.
  • Fresh Leafy Greens: Use your choice of baby spinach, baby kale, or collard greens.
  • Grated Cheese: For topping the soup. Favorites include Parmesan or Parmigiano Reggiano.

👩🏻‍🍳 Expert Tip: Feel free to add or substitute ingredients, using what’s readily available. You can bulk it up with baked chicken meatballs or slices of pan-fried sausage, that would taste so delicious! Embrace what’s in the fridge. If you find leftover pesto in there, add a dollop on top!

Minestrone soup ingredients laid out on a maple Boos Blocks board.

🔪 Recipe Prep

  • STEP 1: Dice the shallots. Press or mince the garlic.
  • STEP 2: Chop the carrots and celery.
  • STEP 3: Chop the garden veggies.
  • STEP 4: Grate the cheese.

🧑🏼‍🍳 Expert Tip: To make this recipe faster, prep the ingredients the day before. Store the items in separate small containers or in zip-top bags.

4 Images showing the recipe prep for making Olive Garden Minestrone Soup.

📖 Recipe Steps

Here’s how to make the easiest and best minestrone soup recipe. It’s one of those favorite meals where everyone goes back for seconds!

  1. In a large stock pot, warm olive oil over medium-low heat until the oil shimmers. Add garlic and sauté  briefly.
  2. Add the shallots. Sauté until softened.
  3. Add carrots and celery. Sauté until tender.
  4. Sprinkle in the spices: oregano, basil and salt. Grind black pepper into the pot.

👩🏻‍🍳 Expert Tip: Alway add dried herbs early in the cooking process. This gives them time to rehydrate, bloom, and unlock their goodness. Crush the herbs between your fingertips to help release their flavor.

4 images showing the steps for making Olive Garden Minestrone Soup from scratch.
  • STEP 5: Add summer veggies to the pot. Here I’m using zucchini, yellow squash, and russet potatoes. Sauté for 2 minutes.
  • STEP 6: Pour in the vegetable broth. Hand crush the Italian whole tomatoes directly over the pot. Add water to the can. Swish it around to get all the tomato pieces and juices. Add the liquid to the pot. Measure out the tomato paste. Add it in. Stir to combine. Raise heat to medium-high. Bring to a boil, stirring frequently.
  • STEP 7: Reduce heat to low. Add a few large handfuls of rinsed, de-stemmed leafy greens to the pot. Here I’m using baby spinach. You can use baby kale. Stir in the leaves.
  • STEP 8: Open the cans of kidney beans and Great Northern beans. Drain and rinse them. Add the beans to the pot. Stir briefly. Simmer uncovered for 35 to 45 minutes.
4 images showing step-by-step how to make Olive Garden Minestrone Soup at home.

🍜 Cook the Pasta

  • While the soup is simmering on the stove, bring a small pot of heavily salted water to a boil. Cook pasta al dente according to package instructions. Drain well. Divide the noodles between individual serving bowls. Ladle the minestrone soup on top.
  • Garnish each serving with a drizzle of olive oil, more cracked pepper, and grated cheese like Parmesan or Parmigiano Reggiano. Serve minestrone soup with a loaf of rustic bread and/or a crisp garden salad.

👩🏻‍🍳 Expert Tip: Cook the pasta separately. We don’t want the noodles to soak up liquid from the soup leaving an overly-thick broth. This method also prevents the noodles from getting limp before serving, when stored as leftovers in the fridge, or if frozen for later enjoyment.

🧑🏼‍🍳 Recipe FAQ

These are the most commonly-asked questions for making the BEST Olive Garden Minestrone Soup, and the most helpful answers for recipe success.

Best substitute for pasta in minestrone soup?

Rice is the best substitute.

How to brighten the flavor of minestrone soup?

Add a squeeze of fresh lemon juice.

Is minestrone soup a make-ahead recipe?

Yes, it is. Minestrone soup tastes even better the next day! Even after cooking ceases, the rich flavors continue to develop with time. When the flavors meld together in the fridge overnight, the result is a more deliciously-balanced dish.

Can I freeze minestrone soup?

Yes, if it doesn’t contain potatoes (these have a strange texture when frozen) and the pasta is not mixed in, this soup freezes and defrosts very well. Cool the soup after cooking. Transfer to a zip-top freezer bag. For compact storage, lay the bag flat.

How to make this recipe gluten free?

Use gluten-free noodles (that are short and sturdy).

How to make this recipe vegetarian?

Skip the grated cheese garnish. Instead, use a vegan parmesan-style topping.

A serving of copycat Olive Garden Minestrone soup garnished with freshly-ground pepper.

🍽 More Delicious Italian Recipes

Enjoy these quick, easy Italian recipes. Add them to your meal-plan rotation.

Olive Garden Minestrone Soup served in a rustic bowl with a soup spoon and artisan bread.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Flavor testers say this rustic recipe tastes even better than Olive Garden minestrone soup. It has a richer, deeper flavor profile. They enjoyed all the hearty ingredients and textures.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Minestrone soup in a small rustic bowl.

Minestrone soup


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5 from 18 reviews

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 10 Minutes
  • Yield: 7 Servings 1x
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Description

This hearty Olive Garden minestrone soup recipe is healthy, satisfying and delicious. Perfect year-round, it’s a warm comforting meal for the fall and winter seasons. Enjoy a cup of this savory soup with rustic bread and a crisp green salad.


Ingredients

Units Scale
  • 3 tablespoons olive oil, plus more for drizzling
  • 5 cloves of garlic, pressed or minced
  • 3 shallots or 1 large onion
  • 1 cup chopped celery
  • 1 cup chopped baby carrots
  • 3 cups seasonal veggies of choice (examples: zucchini, yellow squash, green beans, potatoes, peas)
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried basil
  • 1 teaspoon sea salt
  • Black pepper (freshly-ground), to taste
  • 8 cups (2 quarts) vegetable broth
  • 1 (28-ounce) can Cento San Marzano whole tomatoes (with juices) or diced tomatoes
  • 1 cup water
  • 4 1/2 tablespoons tomato paste
  • 1 (15.5-ounce) can Great Northern beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 1/3 cup dry ditalini pasta (uncooked)
  • 3 1/2 cups baby spinach, baby kale, or collard greens (de-stemmed), packed
  • Optional garnish: grated Parmesan or Parmigiano Reggiano

Instructions

  1. In a large stock pot, warm olive oil over medium-low heat until the oil shimmers. Add garlic and sauté  briefly. Add the shallots (or onion). Sauté until softened. Add carrots and celery. Sauté until tender.
  2. Sprinkle in the spices: oregano, basil and salt. Grind black pepper into the pot. Add summer veggies to the pot. Saute for 2 minutes.
  3. Pour in the vegetable broth. Hand crush the Italian whole tomatoes directly over the pot. Add water to the can. Swish it around to get all the tomato pieces and juices. Add the liquid to the pot. Measure out the tomato paste. Add it in. Stir to combine. Raise heat to medium-high. Bring to a boil, stirring frequently.
  4. Reduce heat to low. Add leafy greens to the pot and stir. Add kidney beans and Great Northern beans. Stir briefly to combine. Simmer uncovered for 35 to 45 minutes.
  5. While the soup is simmering on the stove, bring a small pot of heavily salted water to a boil. Cook pasta al dente according to package instructions. Drain well.
  6. Divide the cooked noodles between individual serving bowls. Ladle the soup on top. Garnish each serving with a drizzle of olive oil, more cracked pepper, and grated cheese.

Serve minestrone soup with a loaf of rustic bread and/or a crisp garden salad.

Notes

  • Best substitute for pasta: Rice.
  • How to brighten the flavor: A beautiful squeeze of lemon juice.
  • Perfect make-ahead recipe: Minestrone soup tastes even better the next day! Even after cooking ceases, the rich flavors continue to develop with time. When the flavors meld together in the fridge overnight, the result is a more deliciously-balanced dish.
  • Can minestrone soup be frozen? Yes, if it doesn’t contain potatoes (these have a strange texture when frozen), and the pasta is not mixed in, this soup freezes and defrosts very well. Cool the soup after cooking. Transfer to a zip-top freezer bag. For compact storage, lay the bag flat.
  • How to make this recipe gluten free: Use short yet sturdy gluten-free noodles.
  • How to make this recipe vegetarian: Skip the grated-cheese garnish. Instead, use a vegan Parmesan-style topping.
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Olive Garden Minestrone Soup 👉🏻 Join the Convo

Have you been craving a hearty Italian soup? Are you excited to make this recipe? What are your favorite garnishes or toppings? Share your thoughts on this Olive Garden minestrone soup recipe in the comments below. I’d love to hear from you.

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19 Comments

  1. I made this minestrone soup for dinner and it was absolutely delicious. It’s now a family favorite that I’ll be making again and again.






  2. My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!






  3. This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM